Fire-Roasted Tomato Steak Rigatoni: A Flavor-Packed Dinner

If you’re craving a hearty and flavorful pasta dish, this fire-roasted tomato rigatoni recipe with steak is sure to hit the spot. Combining tender, juicy steak with rich, smoky fire-roasted tomatoes, this meal is packed with bold flavors and satisfying textures that will please any dinner guest or family member.

this Recipe

You’ll love how the rigatoni perfectly holds the luscious sauce, while the steak adds a meaty depth that elevates this dish beyond your typical pasta dinner. Whether you’re cooking for a special occasion or a cozy weeknight, this recipe delivers deliciousness every time.

Why You’ll Love This Recipe

• Rich, smoky flavor from fire-roasted tomatoes that brighten the sauce.
• Juicy, tender steak strips add satisfying protein and depth.
• Rigatoni pasta holds the sauce perfectly for every bite.
• Easy to prepare in under an hour with straightforward steps.
• Comforting yet elevated dish ideal for dinner parties or family meals.

Ingredients

Gather these fresh and flavorful ingredients to create your fire-roasted tomato steak rigatoni.

• 12 ounces rigatoni pasta
• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon olive oil, plus extra for drizzling
• 4 large ripe tomatoes, halved
• 4 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/4 cup dry white wine or beef broth
• 1 tablespoon balsamic vinegar

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories: Approximately 650 per serving

How to Make Fire-Roasted Tomato Steak Rigatoni Recipe

1. Preheat your oven to 450°F. Place the halved tomatoes cut-side down on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 20 minutes until charred and soft.
2. While tomatoes roast, cook rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced flank steak seasoned with salt, pepper, and smoked paprika. Sear the steak for 2-3 minutes per side until browned but still medium-rare. Remove steak and keep warm.
4. In the same skillet, reduce heat to medium, add a bit more oil if needed, and sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.
5. Remove the fire-roasted tomatoes from the oven and transfer them to the skillet. Use a wooden spoon to break them up, then stir in balsamic vinegar and white wine or broth. Simmer the sauce for 5 minutes until slightly thickened.
6. Add cooked rigatoni to the skillet with the tomato sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to loosen it.
7. Slice the rested steak into thin strips and fold it into the pasta. Stir in chopped fresh basil and grated Parmesan cheese, mixing well to combine and melt the cheese slightly.
8. Adjust seasoning with salt, pepper, and red pepper flakes if using. Serve the rigatoni hot, garnished with extra basil leaves and Parmesan cheese for an inviting finish.

Tips for the Best Results

• Use ripe, fresh tomatoes for the best flavor when roasting.
• Slice the steak thinly against the grain to keep it tender.
• Reserve some pasta water to adjust sauce consistency perfectly.
• Don’t overcook the steak; medium-rare keeps it juicy and flavorful.
• Fresh basil added at the end brightens the whole dish beautifully.

Storage and Reheating

Store any leftover fire-roasted tomato rigatoni in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making leftovers even tastier.

For reheating, warm the pasta gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving to keep the steak tender and the rigatoni from drying out.

Frequently Asked Questions

Can I use another type of steak for this recipe?

Yes, you can substitute flank steak with skirt steak, sirloin, or ribeye. Just be sure to slice it thinly against the grain for tenderness and adjust cook time depending on the cut’s thickness.

How do I fire-roast tomatoes without a grill?

Roasting tomatoes in a hot oven at 450°F creates a similar smoky and caramelized flavor as grilling. Place tomatoes cut-side down on a baking sheet and roast until charred and soft, about 20 minutes.

Is this dish spicy?

The recipe is mildly spiced, but the red pepper flakes are optional. Add them to your desired heat level or omit for a milder pasta.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and cook steak a day in advance, then reheat and toss with freshly cooked rigatoni when ready to serve. This helps flavors develop while saving time on mealtime.